History of Tamales

Delicious, portable, and full of nutrients, tamales have been enjoyed since pre-Columbian times. This traditional Mesoamerican food has long been a cornerstone of Hispanic culture and history. Today these delectable morsels of stuffed masa are most commonly enjoyed during holidays like Día de los Muertos or winter celebrations such as Christmas Posadas or Día de la Candelaria. The communal process of tamale making allows friends and families to gather and pay homage to the past and forge new traditions. Infinity Insurance Agency, Inc. (IIA) believes in the power of community and is excited to explore the significance of this holiday centerpiece.

What are tamales?  

A tamal is a dish originating from Mesoamerica traditionally made with masa, a dough derived from nixtamalized corn and filled with various meats, cheeses, fruits, vegetables, or chiles. Typically, the masa and fillings will be wrapped in a corn husk or banana leaf and steamed until cooked. It is the style of wrapping that gives this tasty treat its name, as tamal comes from the word tamalli, the Náhuatl word for wrapped. Pork tamales with red chiles are popular as are beef, but tamal fillings and flavors vary widely around the world. In Mexico alone there are over 500 variations of tamales, featuring unique regional differences. For example, in Oaxaca, you can find tamales stuffed with steamed seafood or savory mole negro. Head to Nicaragua for banana leaf tamales stuffed with meat, tomatoes, potatoes, and mint, or for a sweet departure try sampling the Pamonhas of Brazil, made by mixing corn with sugar and coconut.

History of tamales  

Have you ever wondered where are tamales from? While you might see these hearty masa-filled morsels being sold in the COSTCO parking lot, the history of tamales can be dated back as early as 8000 BCE. Ancient legends suggest the first tamales were made from the flesh of the gods. Whether tamales are of Aztec, Mayan, or Incan heritage is unknown.  

In ancient times the preparation of tamales was backbreaking work. Cooks, who were usually women, would have to begin with a process called nixtamalization where they would use an alkali solution to break down the tough corn kernels. After softening the kernels, they would need to grind the corn, prepare the masa and fillings, and wrap and cook the tamales. Nevertheless, despite this laborious cooking process, tamales were incredibly popular due to their satiety and high level of protein. Aztec warriors could take them into battle or on long hunting trips thanks to their portability. 

Eventually, tamales became more than just a pre-Columbian protein bar, as they began being incorporated into key religious ceremonies and celebrations. Tamales were initially cooked over hot ashes in a buried fire, but after the introduction of the Spanish conquistadors, cooks started steaming these corn-wrapped packages in pots and pans. The Spanish influence also marked the introduction of new flavors, meats, and lard into the original tamal recipe. Eventually, through migration and events such as the Mexican American war, the popularity of tamales spread to the United States.

Cultural significance of tamales  

Today a tamal is more than just a holiday treat, it is a shared experience. All over the world, people congregate to commemorate special events with a tamalada. A tamalada is a tamal-making gathering where friends and family will gather to divvy up the time-consuming tasks of making tamales. While tamaladas are extremely popular around holidays such as Dia de los Muertos or la Noche Buena, many families choose to make tamales to mark family milestones. During a tamalada, duties will be divided among participants so one person will make the masa, the other prepares the fillings, and yet another wraps the tamales. The labor-intensive process of tamale making allows for ample time to bond, tell stories, and share special family recipes.  

How to make tamales  

• Ready to try your hand at making tamales? Before you get started review some tamale-making tips:  
• Depending on where you live you may be able to purchase pre-made masa.
• If making your masa by hand, aim for dough with the consistency of peanut butter.
• Work towards a ratio of 50% fillings and 50% masa when forming your tamales.
• It will be easier to fill your tamales when the filling has cooled to at least room temperature.
• Be sure to cook your tamales seam-side up so the filling does not fall out.

Tamal ingredients:  

Masa Dough:

• 2 lbs. unprepared Masa
• 1 tsp. Baking Powder
• 1 ½ cup lard or shortening
• ½ cup Chile Colorado salsa
• 1 tsp. Salt
• 6-8 Dried Corn Husks, soaked in water

Filling: *  

• 4 cups shredded and cooked chicken breast or pork
• 1 tbsp. Vegetable oil
• ½ white onion diced
• 1 Garlic clove minced
• 8 large ancho Chiles, seeds removed
• 4 dried Guajillo Chiles, seeds removed
• 3 Pasilla Chiles, seeds removed
• 3 cups of chicken or vegetable broth
• 1 tsp each cumin, oregano, and salt to taste

*Please feel free to substitute the protein of your choosing or substitute Oaxacan cheese for a vegetarian version.

Method:  

1. In a medium to large pot, heat 1 tbsp of oil until shimmering, add your diced onions and garlic, and cook until golden brown.
2. Working quickly, add all your de-seeded chiles and broth and bring the mixture to a boil.
3. Cover the pot, reduce the heat to low and allow the chiles to soften.
4. Once your chiles are soft, take the mixture (once safely cooled) to your blender or food processor and blend well.  
5. Return the blended mixture to your original pot and add spices and salt.
6. Next, add your shredded chicken or protein of choice, return the pot to medium heat and let the flavors meld.
7. Once you are happy with the filling seasoning remove from heat and let cool.  
8. Prepare the dough by mixing the masa, lard, and Chile Colorado salsa. You can opt to do this by hand or with the help of a mixer. Remember you want the consistency of peanut butter!
9. Once you have achieved the desired masa consistency lay your husks out on a clean work surface.
10. Add approximately 2 tbsp of Masa to the husk and spread out evenly on the center.
11. Add a spoonful of chicken filling to the husk.
12. To assemble the tamal fold one side in, then the second side, and then tuck the tail under.
13. Place the tamales on a steamer pot and cover them with some additional husks.
14. Cook your tamales on low heat for approximately 45 minutes or until done. Your tamales are properly cooked when the husk easily peels away from the masa and filling.

Whether stuffed with mole and roasted poblanos or made from plantains and root vegetables, tamales are gifts to the world. These neatly wrapped packages represent a primal link to the Hispanic past and a connecting cultural thread to the future. The bountiful array of tamale fillings and regional preparations is a love letter to the diversity of Hispanic cultures and traditions.

A true communal activity, no matter how you choose to fill your tamales, you will be part of this long-standing heritage.

Infinity Insurance Agency, Inc. is proud to celebrate the Hispanic community. To learn more about our local community outreach or speak to our team of Spanish-bilingual agents for a free auto quote, call 1-855-478-3705 today!